Beetroot gaspacho and fresh cottage cheese

Ingredients

Peel the beetroot and cut it in large pieces.

Put them in the blender with the ice cubes, the vinegars, 3 tablespoons olive oil, salt and pepper.

Blend well and pour in small glasses or soup plates.

Crumble the fresh goat's cheese with the rest of the olive oil on the beetroot.

Serve chilled.

In order to make your gaspacho tastier and crunchier you can add 4 thin slices (10 g) of smoked Fera fish per person just before serving.